Pan fried mackerel is an exceptionally easy dish to make, get your fishmonger to fillet the mackerel for you and you have the basic ingredient for a delicious Spanish summer dish. If you are lucky enough to be able to buy from a fish quay or even catch your own then this dish can also be
*cooked outdoors with ease. Great seafood flavours!
You will need: (serves 4)
4 Large mackerel fillets
Handful fresh thyme
Knob of butter
1. Place the mackerel fillets skin side down onto baking tray.
2. Season with the thyme, salt, pepper and grate over with lemon zest then drizzle with olive oil.
3. Leave to marinade for at least 10 minutes.
4. Squeeze over the juice from the lemon then oven bake on a high heat for 10 minutes.
*For outdoor cooking simply prepare the mackerel in the same way described but marinade for 30 minutes. Lightly fry in olive oil or butter for 5 minutes skin side down.
About this site
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.
Post sponsored by California Avocado. See below for more details. I’m squeezing in one last avocado recipe into June since it is still California Avocado month! This works out especially well because with temperatures well over 100˚F for the past week, I’m making more items that are fresh and require little cooking. Enter these tacos [...]
My first experience with turnips didn’t come until I joined the CSA. In fact, it was my first day on the farm and I was sent home with gorgeous Hakurei turnips. Of course, these were only one variety of turnips but over the years, I’ve experimented with most. Each turnip has a lovely, fairly mellow [...]
I find that most of the best recipes I create are sheer happenstance, a coming together of odds and ends in my kitchen. A few weeks back, I whipped together some of these halloumi bowls with leftover potatoes from the breakfast enchiladas, the last lonely avocado in the refrigerator, and the halloumi I’d been hoarding [...]
This recipe is in partnership with Nugget Markets. See below for more details. Any time I move or travel some place, grocery stores are usually first on my list to find. I have a pretty high standard and it’s rare that a store has everything I need. I’m the type of person that usually goes [...]
Over the years I’ve found some amazing ways to turn vegetables (with the occasional help from other items) into solid main courses. These ideas range from hearty salads tossed with grilled vegetables, skewers paired with polenta or halloumi, or whole grilled vegetables as the main star (like the grilled endives listed or even grilled cabbage). [...]